To Christa, and anyone else interested, I will be processing roosters in small batches throughout the month of April. I am planning to do some on Sat April 2. There are already 2-4 other folks planning to be there on that day, so there may not be much more room left at the table for working. I'll probably be ready to do more the following week, and then in the weeks to come. I don't have a lot of room in my refrigerator, so I don't do more than 6-8 at a time. They need to "rest" in the refrigerator a few days, then I simmer their meat off and store it in small packets in the freezer.
I also have borrowed a pressure canner, and would LOVE to try my hand at preserving the meat that way. Anyone familiar with doing that? Wanna come show me how?
I also have young started chicks, now about 9 weeks old. They're old enough to tell their sex. I have 2 Americana pullets, a Naked Neck that I think is a pullet, and the rest are mixed-breeds. I'm asking $10 each for the chicks, they're fully feathered & have been thriving outdoors for several weeks now.